Roasted Cauliflower Penne with Rosemary Cream

December 2008
Roasted Cauliflower Penne with Rosemary Cream

by 10 people

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Warm up for the winter with soup, roasted vegetables and more.

Makes: 4 servings

Prep: 10 mins

  • 1 large clove garlic, halved
  • 1 cup cream
  • 3 sprigs rosemary, 1 finely chopped
  • 1 pinch ground nutmeg
  • Salt and pepper
  • 1 pound whole wheat penne pasta
  • 1/2 cup grated pecorino-romano cheese, plus more to pass around the table
  • 1/2 cup walnuts, toasted and chopped
  1. Rub the inside of a small saucepan all over with the garlic. Add the cream, the 2 whole rosemary sprigs and nutmeg; season with pepper and cook over medium-low heat until reduced by half, about 10 minutes. Discard the rosemary.
  2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and transfer the pasta to a serving bowl. Add the rosemary cream, cauliflower and 1/2 cup cheese; toss to coat. Season with salt and pepper and top with the walnuts and chopped rosemary. Pass more cheese around the table.